This quick kidney bean burgers recipe makes the perfect summer meal to eat in the garden. Serve on lightly toasted buns with a salad and relish. Makes 6.
Ingredients
400g tin of kidney beans
2 tomatoes, finely chopped
1 garlic clove, crushed
2 heaped tsp mixed herbs
115g breadcrumbs
50g semolina
1tbsp soy sauce
1tbsp lemon juice
1tbsp of vegetable oil
Method
Drain, rinse then mash the kidney beans.
Mix together the beans, tomatoes, garlic and herbs in a large bowl. Add the breadcrumbs and semolina. Mix well.
Add soy sauce and lemon juice. If necessary add a tablespoon of water to increase moisture (but don’t be tempted to add any more!)
Shape into burgers. Gently fry in the vegetable oil until golden brown, approximately about 10-15 minutes.
Recipe courtesy of The Vegetarian Society 2015.
